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Crispy Baked Chicken

This is a recipe my wife taught me years ago, and it’s so simple to do. The secret is using mayonnaise right out of the fridge. I like to use chicken tenders, but I’ve also made this with chicken breast fillets and full chicken breasts. Using your homemade seasoned bread crumbs adds to the character of the finished product. You’ll find crispy baked chicken to be crispy on the outside and juicy on the inside.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Main Course
Servings 4

Ingredients
  

Main Ingredients

  • 1 pound Chicken tenders
  • 1 cup Mayonnaise
  • 2 cups Seasoned bread crumbs

Seasoned Bread Crumbs

  • 2 cups Bread scraps
  • 2 tsp. Lawry’s Garlic Salt
  • 1 tbsp Grated Parmesan

Instructions
 

Homemade Bread Crumbs

  • If you’re going to do this right, it’s best to use homemade seasoned bread crumbs. You can use store-bought in a pinch, but making your own seasoned bread crumbs might just make these tenders crazy good.
  • Start by fitting the food processor with the chopping blade. Then, put all the Seasoned Bread Crumbs ingredients into the food processor. Run the food processor on high for about 30 seconds. The bread crumbs should be fairly-well chopped by the time you’re done. Keep pulsing the food processor until they are chopped fine enough for breading. It’s okay if they aren’t perfect, but they do need to be granular enough to stick to the mayonnaise-dredged chicken tenders.

Preparation for the Factory

  • Prepare the chicken by making sure it is patted dry. The mayonnaise will not stick to the chicken if it is wet.
  • Put the mayonnaise onto a plate or into a shallow bowl where you can dredge the chicken.
  • Put the seasoned bread crumbs into a shallow bowl (we like to use a pasta bowl).
  • Get a baking pan ready to hold all the chicken pieces. If using non-stick, leave the surface alone. If using a regular pan, use spray oil or lightly grease the pan with butter, vegetable shortening, or (if you’re bold) pork fat.
  • Set the oven to 350 degrees.

The Crispy Chicken Factory

  • Now, with one hand (let’s say your left hand), take a chicken tender and dredge it in the mayonnaise ensuring the whole tender gets coated. Drop that tender into the bread crumbs.
  • Now, with the other hand (process of elimination makes that your right hand), cover the tender with bread crumbs. Make sure the chicken is completely covered in bread crumbs and then place it on the pan.
  • Continue this “factory” work, replenishing the mayonnaise and bread crumbs as needed, until you’ve finished with the chicken.
  • Now, bake these at 350 degrees. Check them after about 20 minutes. Depending on the thickness of the chicken, you’ll find that they’ll bake at different rates. If you’e using chicken breast filets instead of tenders, the’ll usually be done in 20 minutes. Tenders may take about 35-40 minutes. If you have full chicken breasts or bone-in, then 45 to 55 minutes.
  • When in doubt, use a meat thermometer to ensure the center of the chicken is at least 165 degrees.
  • Remove from the oven when done and let stand for about 5 minutes before plating.

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